Edible macromycetes as an alternative protein source: advances and trends
Walter José Martínez-Burgosa; Diego Ocána; Maria Clara Manzokia; Rafael Novaes Barrosa; Ricardo Vieiraa; Carlos Ricardo Soccola
Abstract
Overcoming the planet’s food crisis is one of the greatest challenges today. The problem is even more acute when we think about the main foods consumed as a source of protein, such as meat, which is widely questioned because of the impacts its production generates. The world requires food that is nutritious, cheap, and has a low environmental footprint. One protein alternative that has been explored and is constantly increasing in production is mushroom biomass (approximately 44 million tons), which has a protein content up to three times higher than meat (up to 82%). It also contains all the essential amino acids and presents antimicrobial, antioxidant, and anti-cancer properties. Among the main species being produced are Lentinula, Pleurotus, Auricularia, Agaricus and Flammulina, which are produced via solid and submerged fermentation. Although mushrooms were first consumed fresh, they have now been developed as counterparts to meat and meat derivatives, such as sausages, pastes, and protein complexes. The aim of this review is to present the technological advances in mushroom production, the different derivatives, and the new trends in mushroom-derived products that are being consumed as alternative proteins.
Keywords
References
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Submitted date:
02/20/2024
Accepted date:
04/09/2024
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